Name: Chicken Taco Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 20.1 ounces cream of chicken soup; 1 cup chunky-style salsa, I used PACE Mild brand; 4 ounces diced green chilies; ½ cup sour cream; 0.85 ounce chicken taco seasoning (I used Old El Paso brand); 3 cups shredded white meat chicken; 15 ounces seasoned black beans, drained (I used Bush’s brand); 3 cups crushed tortilla chips; 2½ cups Colby jack cheese, shredded; 1 cup Monterey jack cheese, shredded; Optional garnish: fresh cilantro, chopped

Chicken Taco Casserole

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Creamy meets crunchy in this irresistible chicken taco casserole that transforms familiar Mexican flavors into pure comfort food gold.

Author: Emma Collins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: Mexican
Diet: Gluten-Free

Ingredients

20.1 ounces cream of chicken soup
1 cup chunky-style salsa, I used PACE Mild brand
4 ounces diced green chilies
½ cup sour cream
0.85 ounce chicken taco seasoning (I used Old El Paso brand)
3 cups shredded white meat chicken
15 ounces seasoned black beans, drained (I used Bush’s brand)
3 cups crushed tortilla chips
2½ cups Colby jack cheese, shredded
1 cup Monterey jack cheese, shredded
Optional garnish: fresh cilantro, chopped

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Instructions

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
Combine the cream of chicken soup, chunky salsa, diced green chilies, sour cream, and taco seasoning in a large mixing bowl.
Fold the shredded chicken and drained black beans into the creamy mixture.
Layer half of the crushed tortilla chips across the bottom of your prepared baking dish.
Top with the remaining tortilla chips, then sprinkle both the Colby jack and Monterey jack cheeses evenly over the surface.
Bake for 25-30 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Rest for 5 minutes before serving to allow the layers to set properly, then garnish with fresh chopped cilantro if desired.

Notes

Drain beans thoroughly: Rinse and drain black beans to prevent excess moisture.
Use day-old tortilla chips: Slightly stale chips work better for crunch.
Layer cheese strategically: Save about ½ cup of the mixed cheeses for extra golden finish.
Test your salsa heat: Taste the mixture before adding chicken.
Shred rotisserie chicken properly: Remove skin and pull into bite-sized pieces.
Don’t skip the resting time: Letting the casserole sit thickens the filling.

Find it online: https://www.sweethomecook.com/chicken-taco-casserole/